These are oatmeal cookies, but not your everyday oatmeal cookies. Tender but crammed with chunky chocolate, they’re even worthy of a celebration. The recipe comes from Beverley Thurber, matriarch of an Organic Valley farm family in Vermont. Beverley bakes them for sale at the farm store, where they are “a farm stand favorite.” She scoops out jumbo-size cookies-- twelve to a batch--making each one what she calls “a real handful.”
We’ve reduced the cookies to home size (but they’re so good, you’ll find yourself eating two anyway). We’ve also tried them with dried cranberries—serve these in mid-winter for special holiday flavor.
1. Heat oven to 350 degrees. Line two large baking sheets with parchment paper.
2. Place butter, brown sugar and white sugar in a large bowl. Use a wooden spoon or electric beaters to cream the mixture.
3. Add egg, water and vanilla. Beat until creamy.
4. Place flour, baking soda and salt in another bowl. Whisk until well combined.
5. Add flour mixture to creamed mixture and stir to combine.
6. Stir in oats, chocolate and raisins.
7. Use a 2-inch-wide scoop to scoop the cookies onto the baking sheets, placing them two inches apart.
8. Bake 15-18 minutes. Cool cookies on the pans.